As the founder of a skincare brand, I spend my days obsessing over formulations, textures, and the subtle balance between science and sensory experience. And when I step into my kitchen, I bring that same intensity with me — because baking isn’t just a hobby, it’s a full-blown passion. I’m not a casual baker. I’m the weigh-every-gram, test-three-versions, chase-the-perfect-crumb kind of baker. It’s my creative outlet, my meditation, and honestly, my love language.
This Figgy Cornmeal Cookie is a recipe I treasure deeply, not because I created it, but because it comes from the brilliant Susan Spungeon of Susanality, whom I worship. Her recipes have this rare combination of precision and soul. They’re thoughtful, nostalgic, and quietly sophisticated all at once. She understands balance in a way that I aspire to, both in the lab and in the kitchen. When she created this cookie, she gave us something that feels rustic yet refined, delicate yet grounded.
It’s a recipe that requires time and extreme attention to detail, but the commitment is worth it for the mouthwatering taste alone. The tender crumb from the cornmeal, the bright kiss of citrus, and that lush fig filling come together in a way that feels intentional and elevated. It’s exactly the kind of bake that makes me slow down and savor the process. It’s the sort of cookie that reminds me why I fell in love with baking in the first place.
To me, this recipe is a celebration of craft, creativity, technique, and especially Susan Spungeon. And truly, there’s no better, more delicious cookie to welcome spring.
Ingredients
Yields: About 45 cookies
Dough
- 1 ½ cups all-purpose flour
- ⅓ cup fine cornmeal
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ sticks unsalted butter
- ½ cup granulated sugar
- Zest of 1 orange
- 1 tsp vanilla extract
- 1 large egg
Filling
- 1 package dried figs, stemmed and halved (about 1 ½ cups)
- 3 tbsps honey
- ½ cup dry red wine or water
- Juice of 1 orange (plus enough water to total ½ cup)
- ½ tsp cinnamon
- ½ tsp ground black pepper
Topping
- 1 egg yolk
- 2 tbsps heavy cream or milk
- Sanding sugar
Instructions
- Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. In a stand mixer with the paddle attachment, cream butter, sugar, and orange zest until light and fluffy, 2-3 minutes. Mix in half the dry ingredients. Add vanilla and egg; beat until combined. Add remaining dry ingredients and beat until fully incorporated, scraping the bowl as needed. Wrap dough in a rough rectangle and chill until firm enough to roll, at least 1 hour or up to 2-3 days.
- Make the filling: In a small saucepan, combine figs, honey, red wine (or water), orange juice, cinnamon, and pepper. Bring to a boil, then reduce to a steady medium-low simmer and cook for about 10 minutes, stirring occasionally, until syrupy. If not syrupy, increase heat and cook 1-2 minutes more. Cool slightly, transfer to a food processor, and pulse until fairly smooth (some texture is fine). Scrape into a bowl and cool completely, stirring occasionally. Refrigerate if making ahead; bring out about 1 hour before using.
- Roll and assemble: Preheat the oven to 375°F. Let the dough soften slightly. Lightly flour a 10x15-inch piece of parchment paper. Divide dough in half into two rectangles. Flour both sides and roll each to about 8x11 inches, just under 1/4-inch thick, keeping a rectangular shape. Slide parchment with dough onto a sheet pan and chill while rolling the second half. Spread fig filling evenly over the first piece, leaving a 1-inch border. If dough softens or tears, chill again until firm.
- View the rest of the recipe on Susanality.
